The weekend is coming and you need to grill!

Have you visited your local butcher shop yet?

Like every week, we were almost out of bacon. I stopped into Porterhouse Meat Market on the edge of Havana, Florida to refresh our bacon stash and to check out what was in the fresh cuts. There were a couple of filet mignons that were just begging to be rolled up in bacon and a big ol’ ribeye wanted to come home with me.

Well, sticking with a great meal for two for less than $30, let’s beat the restaurants!

All American

Can’t get much more American than meat and potatoes. A ribeye for me with some mushrooms and a bacon wrapped filet mignon for Faith. The other filet went into the fridge. She’s getting steak and eggs for breakfast tomorrow – featuring eggs laid by non-GMO fed hens from TnF Farms.

No marinade this time, these steaks are getting an olive oil massage and let’s rub in some seasoning. Tonight we’ll do Montreal seasoning. To save time, let’s do all this on the griddle and slice the potatoes instead of baking them.

Keep it simple – cook it all on the griddle

The Florida humidity continues to not be too kind to my griddle. A package of bacon is already conveniently open for the filet mignon. Bacon to the rescue to get a nice layer of fat on the griddle and a bonus side of bacon for the meal. Cooking with medium heat, the potato slices at roughly ¼” thick came out golden with a little crisp with about 4 minutes per side. The mushrooms for the ribeye got a little overdone in that time at the heat level but they were still wonderful cooked in bacon grease.

For steak doneness, Faith prefers medium, I would just walk the steer past an open fire if I could. 6 minutes per side got our steaks done.

Plated up. For Faith, a 6 oz bacon wrapped filet mignon, fried potatoes and some table bacon. For me, a 20+ oz ribeye with mushrooms and an appropriate ratio of bacon fried potatoes. We added a little Himalayan salt to taste.